Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.

Parchment paper is an incredibly versatile kitchen essential known for its unique properties. With its non-stick surface and ...

Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 ...

Preheat the oven to 180°C (Gas Mark 4). Line two baking sheets with non-stick baking paper. To make the filling, put the sausage meat in food processor and add in the chutney, eggs, salt and pepper.

Line two large baking trays with baking paper. To make the filling ... then place along the longer dry edge of each. Roll up the pastry from the dry edge to the wet and seal, then position ...